Food and Recipes Dish Nachos Sheet Pan Nachos with Chorizo and Refried Beans Recipe 5.0 (1) 1 Review The secret to fully loaded nachos that won't fall apart in your lap? A mixture of salsa and refried beans. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on March 27, 2019 Print Rate It Share Share Tweet Pin Email Active Time: 20 mins Total Time: 30 mins Yield: 10 serves Jump to recipe Messy? Maybe. Worth it? Yes. The secret to fully loaded nachos that won't fall apart in your lap? A mixture of salsa and refried beans acts like the "glue" to help the toppings stick to the tortilla chips. Photo: Victor Protasio; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox Ingredients 1 pound fresh Mexican chorizo, casings removed 1/2 cup chopped yellow onion (from 1 small onion) 1 (15-oz.) can refried beans 1 (16-oz.) jar tomatillo salsa, divided 1 (12-oz.) pkg. tortilla chips 4 ounces Monterey Jack cheese, shredded (about 1 cup) 4 ounces sharp Cheddar cheese, shredded (about 1 cup) 1 ripe avocado, chopped 1 jalapeño chile, thinly sliced 3/4 cup sour cream 1/2 cup loosely packed fresh cilantro leaves Mexican hot sauce (such as Valentina, optional) Directions Preheat oven to 400°F. Cook chorizo and onion in a large nonstick skillet over medium, stirring often with a wooden spoon to crumble, until chorizo is well browned and onion is tender, about 8 minutes. Drain on a plate lined with paper towels. Stir together refried beans and 1 cup of the tomatillo salsa in a small saucepan. Cook over medium-high, stirring often, until hot, about 3 minutes. Line a large rimmed baking sheet with aluminum foil. Arrange chips in a single layer on foil. Top chips evenly with chorizo mixture, bean mixture, and cheeses. Bake in preheated oven until cheeses melt and just begin to brown in places, about 8 minutes. Remove from oven, and top with avocado, jalapeño, sour cream, cilantro, and remaining tomatillo salsa. Drizzle with hot sauce, if desired. Rate it Print